Introduction

I took my dad's texas chili and gave it a paleo kick in that pants. It's a complete meal, protein, fat, carbs stick to your ribs good, but won't make you fall down due to fodd coma.
I took my dad's texas chili and gave it a paleo kick in that pants. It's a complete meal, protein, fat, carbs stick to your ribs good, but won't make you fall down due to fodd coma.

Directions

Season your ground beef with the garlic powder and liquid smoke and let rest till you are done chopping and ready to brown meat.Cut, and peel Butternut squash into bit size cubes (steam till almost tender)Cut Zucchini into slices then half (set aside)Large Chop OnionSlice garlic cloves (thin)Cut and large dice both red and yellow bell pepperHeat up large stock pot, Add Olive oilAdd onion, garlic and peppersOnce onion starts to sweat, add salt and pepper and mixAdd Ground beef once the onions start to softencook unitl the ground beef is brownedAdd additional salt, pepper, garlic powder to make meat flavor stand outOnce meat is done, DO NOT DRAIN OFF FATsimply add the tomato paste and one can of water from the tomato paste to get all the paste out, combine with meat and veggies, if not enough moisture add another can of waterAdd chili powder, cumin combine with meat/veggie mixtureAdd the cans of tomatoes and green chiliesIf the mixture still looks to thick add another can of water this chili will thicken while it cooks down to meld flavors so be afraid to have it a bit saucy to start out.Once it is a bit saucy, add the uncooked zucchini and stir to combineLet cook under Med-Low Heat for 45 mins until the zucchini is almost completely cookedAdd the Butternut Squash and combineLower heat to Low (3-4 on electric stove top)Cover and simmer 1 to 1 1/2 hrs more.If it still is a little weak spice wise add more chili powder and cumin, then add cayenne, or a dash of hot chili sauceBe careful as it will heat up spice wise once it stills.This will feed 10 to 12 folks in 1 to 1 1/2 Cup servings.